Half root of waxy corn

Eggs! 1

Flour100g

Potatoes 1

Sweet corn 1 root

Shrimp skin 1 small handle

Salt 1 teaspoon

A little pepper

A little water.

Onion powder 1 small handle

How to bake shredded golden corn and potatoes?

Filter the corn juice from the soybean milk machine to get corn residue (take corn residue).

Peel the potatoes and cut them into filaments.

Beat the eggs in a bowl, then add corn residue and all other materials, add a little water as appropriate, and then stir with chopsticks to make the shredded potatoes stick together.

Pour the right amount of cooking oil into the hot pot. When the oil is hot, pick up a pinch of shredded potato batter (big or small) with chopsticks and put it in the pot. Fry until golden on both sides, and then take out the pan. It can be eaten after cooling. Crispy outside and tender inside, delicious.

skill

This kind of potato corn husk with millet and mung bean porridge, and then stir-fry a dish, is a simple and nutritious dinner. Let's try!